Tomato Basil Ricotta Polenta

20260814, #breakfastdiary 1807, 25°C/cloudy Polenta + basil pesto = 🤔 Polenta is a traditional dish from northern Italy, while pesto comes from the coastal region below it (Liguria), so pairing the two isn't exactly conventional. But sometimes a combination like this turns into a new discovery — a genuine turning point for human civilization. About 550-570 kcal Tomato Basil Ricotta Polenta

1 cup polenta, 3 cups water, 2T basil pesto, 20g butter, 6 cherry tomatoes, herbs (optional), 1/2 onion, 1T ricotta cheese, basil, 1T hemp seeds and a little olive oil

1. Drizzle the cherry tomatoes with thyme and a little olive oil, and roast in a 180°C oven for 20 minutes. 2. Heat olive oil in a pan, slice 1/2 an onion, and sauté thoroughly. 3. Pour 1 cup polenta and 3 cups water into a pot and cook, stirring slowly. Add 2T basil pesto and 20g butter and mix evenly. 4. Plate the polenta, top with the cherry tomatoes from step 1, the caramelized onion from step 2, ricotta cheese, a little basil, 1T hemp seeds, and olive oil.